Black and gold

配方

CRUNCH OF SPICES

配料	配料
110g 葡萄糖 33g 水 300g 砂糖	Boil together
245g 黄油	Melt into previous mixture.
320g 杏仁碎 2g 中国香料/5种香料	Add.
Roll out between two baking papers until 2 mm thick. Leave to harden in refrigerator. Bake at 180°C until golden brown.

GOLD CHOCOLATE MOUSSE

配料	配料
151g Callebaut® 优质比利时焦糖巧克力金 13g Callebaut® 可可脂 (CB-655)	Add together.
134g 牛奶 13g 葡萄糖浆 DE 60	Boil together and pour onto previous mixture. Emulsify.
22g 明胶块	Add and mix in.
268g 鲜奶油	Add when previous mixture is at 35°C.
Roll out between two baking papers until 2 mm thick. Leave to harden in refrigerator. Bake at 180°C until golden brown.

YOGHURT CRÉMEUX

配料	配料
757g 35%奶油 47g 脱脂奶粉 2g 香塔纳 123g 砂糖 33g 索萨酸奶粉	Boil together and mix well.
8g 明胶粉（180 Bloom） 30g 水	Pour over previous mixture.
Leave to rest in refrigerator overnight. Beat until airy.

FINISHING & DECORATIONS

配料	配料
CLR-19165 CHD-PS-19623E0 CHD-ST-18970E0 CHD-3D-19170E0	1. Prepare a ‘golden glaze’ using white chocolate and Mona Lisa® Creative Gold Metallic Powder (CLR-19165-999). 2. Glaze your Xmas yule logs with gold and dust with some gold powder. 3. Decorate with Mona Lisa® Glitter Log Plaques (CHD-PS-19623E0-999), Mona Lisa® Gold Wands (CHD-ST-18970E0-999) and Mona Lisa® Glitter Spheres (CHD-3D-19170E0-999).

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